Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 6 servings


  • 4 medium Potatoes skin peeled and diced
  • 1 Onion chopped
  • 3 Bell Peppers whole
  • 2 cloves garlic minced
  • 8 cups Vegetable Broth
  • 1 tbsp Chili Peppers minced, (optional)
  • Salt and Black Pepper to taste
  • 1-2 tbsp vegetable oil


  • Preheat oven to 375F. Place whole red peppers on baking sheet and bake for 20 minutes or until the pepper skins begin to wrinkle.
  • Remove from oven and set aside to cool.
  • Heat vegetable oil in pot on medium-high heat and add minced garlic and onion. Sauté for 3-4 minutes or until the onions begin to soften. Add 8 cups of vegetable stock, diced potato, and chili peppers.
  • Bring to a boil then, lower to medium-low heat and simmer for 35-40 minutes.
  • Peel red pepper skin and remove seeds. After the soup has been simmering for 35-40 minutes, add red peppers and continue to simmer for 5-10 minutes.
  • Remove from heat and use a hand blender to puree until a smooth and creamy consistency is reached.
  • Taste and adjust seasoning as needed.
Estimated Cost Per Serving:

Tips & Notes

You can store this soup in a freezer safe container for 4-6 months.
Recipe by Half Your Plate RD Eat Right Feel Right

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